- 2 cups sprouted chickpeas (garbanzo beans)
- 1 large clove garlic, crushed
- 2 1/2 tsp cumin powder
- 2 tsp tahini
- 125ml (1/2 cup) extra virgin olive oil
- juice of 1 large lemon
- salt (ideally kosher) and ground black pepper, to taste
Combine chickpeas and garlic in the bowl of a food processor or blender. Pulse a few seconds until chickpeas are well ground.
Add cumin and tahini to mixture and pulse until they are well incorporated.
With the motor running on low, slowly pour the olive oil into the processor. When the oil has been well blended, add the fresh lemon juice.
Season to taste with kosher salt and black pepper.